Cream Cheese Lemon Dessert

There is something magical about the combination of creamy cheesecake and bright lemon flavors especially when it is all layered on a nutty brown sugar crust and topped with a fresh blueberry sauce This recipe offers that dreamy mix and is surprisingly simple to make It is my go to no fuss dessert for summer get togethers or when I want to brighten up a gray day

The first time I served this at a family reunion everyone insisted on seconds and a copy of the recipe A friend told me it was like a slice of sunshine on a plate

Ingredients

• Light brown sugar: brings deep caramel notes and binds the crust together Look for soft fresh brown sugar without lumps
• All purpose flour: provides structure to the crust Choose unbleached for best texture
• Chopped pecans: add crunch and a buttery flavor For best results use fresh pecans with a sweet aroma
• Butter melted: acts as the binder for the crust Use unsalted butter for balanced flavor
• Evaporated milk: helps the pudding set creamy and smooth Pick full fat for richness
• Instant lemon pudding: gives a bright flavor and quick thickening If possible use lemon flavor without artificial dyes
• Cream cheese: must be softened and fresh this is the heart of your filling Full fat offers the silkiest texture
• Frozen lemonade concentrate: adds a tart zip Select a brand with real lemon juice for best taste
• Fresh blueberries: provide the juicy burst in your topping Choose plump deep blue berries without wrinkles
• Granulated sugar: sweetens the topping and balances the berries Pure cane sugar works best for clarity
• Lemon juice: brightens the blueberry sauce Use fresh for vibrant flavor
• Cornstarch: thickens the topping to a spoonable texture Make sure it is lump free for even results

Instructions

Prep the Baking Dish:

Lightly spray your dish with nonstick cooking spray This ensures easy slicing and serving later

Mix and Bake the Brown Sugar Pecan Crust:

Add brown sugar flour pecans and melted butter to a medium bowl Mix until evenly combined and moistened Press the mixture into your baking dish using your fingers or the back of a measuring cup for an even layer Bake at 350 degrees for 15 minutes until the crust looks set and lightly golden Set aside to cool completely

Make the Cream Cheese Lemon Filling:

Blend the evaporated milk and instant lemon pudding in a small bowl Beat with an electric mixer about 2 minutes The mixture will be thick This step ensures your pudding will set and not weep In a medium bowl whip the cream cheese until very light and fluffy about three minutes on medium high Gradually blend in the lemonade concentrate mixing slowly so it incorporates smoothly Gradually add the prepared pudding mixture to the cream cheese Blend until silky and smooth for a consistent filling Spread the lemon cream filling gently over the cooled pecan crust Use an offset spatula to smooth the top all the way to the edges

Cook the Blueberry Topping:

Combine blueberries sugar lemon juice and cornstarch in a saucepan Stir constantly over medium heat The berries will start to burst and the sauce will thicken in about 3 to 5 minutes Let the topping cool completely to room temperature so it sets and does not melt the cream cheese layer

Finish and Chill:

Spread the cooled blueberry sauce evenly over the cream cheese layer Cover your dessert tightly with plastic wrap and refrigerate at least 4 hours or up to overnight for perfect slicing and flavor

Pecans are my favorite part every bite of the crust comes through with that perfect buttery crunch Reminds me of my grandmother who always kept a tin of toasted pecans for snacking We would sneak extra for the crust when nobody was looking

Storage Tips

This dessert keeps well in the fridge for up to four days Cover it tightly with plastic wrap so it does not pick up fridge odors For longer storage slice into portions and freeze individual pieces wrapped well in foil and placed in an airtight container Simply thaw in the fridge the night before serving

Ingredient Substitutions

If you are out of pecans try walnuts or almonds in the crust You can also swap blueberries for blackberries raspberries or a berry mix If you need dairy free use a plant based cream cheese and coconut condensed milk Lemon pudding can be replaced with vanilla and extra lemon zest if needed

Serving Suggestions

Serve this chilled with extra fresh berries on top It looks lovely with a thin lemon curl for garnish or a sprig of mint Slice into bars for picnics or cut in larger squares for a show stopping finish to a family dinner

Cultural Context

This dessert traces back to American potluck tables and Southern gatherings Lemon and cream cheese pairings are a comforting classic often showing up in vintage community cookbooks I have had versions in church basements and after Sunday suppers where the tangy lemon filling always cut through the heat of summer

Seasonal Adaptations

Swap blueberries for strawberries in June or blackberries in July Fold a spoonful of whipped cream into the topping for summer parties Add orange zest to the filling for a winter citrus twist

Success Stories

I have brought this dessert to birthday parties backyard barbecues and everything in between Every time I bring home an empty dish and a handful of recipe requests Kids especially love helping swirl berries on top which makes for great family kitchen moments

Freezer Meal Conversion

To make ahead for the freezer assemble the crust and filling and freeze without the blueberry topping Once set in the freezer add the topping and return to freeze for up to one month Thaw in the fridge overnight Unmold carefully for best presentation

Serve this at your next gathering for a crowd pleasing treat that is simple to prepare and even easier to love Everyone will ask for the recipe

Recipe FAQs

→ What makes the crust flavorful?

The crust combines brown sugar, buttery richness, chopped pecans, and flour for a sweet, nutty layer that crisps in the oven.

→ How is the lemon filling made creamy?

The filling is blended from evaporated milk, instant lemon pudding, soft cream cheese, and lemonade concentrate for a smooth tangy texture.

→ Can I use frozen blueberries for the topping?

Yes, frozen blueberries work well. Cook them with sugar, lemon juice, and cornstarch until thickened, just like fresh ones.

→ How long does it need to chill before serving?

Let the dessert chill for at least 4 hours after assembly so the filling firms and flavors meld together properly.

→ Can I prepare this dessert ahead of time?

Absolutely. It can be assembled a day in advance, making it a convenient choice for celebrations and events.

→ Is there a substitute for pecans in the crust?

Walnuts or almonds can be used for a different nutty flavor while maintaining the same texture in the crust.